1.把辣椒切半及去籽，修剪及把大葱切半，把辣椒及大葱向縱向切片然後放在冰水裡直至彎曲為止。放在一邊備用。
Halve and deseed the chillies, trim and halve the spring onions, then very finely slice the chillies and spring onions lengthways and place into a bowl of iced water until they curl. Put to one side.

2. 把雞肉撕碎放在碗內。把芫荽切片(連莖)然後放入碗，與磨好的薑、燒烤醬及檸檬汁混合，放在一邊備用。
Shred the cooked chicken into a bowl. Finely slice the coriander (stalks and all) and add to the bowl, then mix in the grated ginger, barbecue sauce and a good squeeze of lime juice, then set aside.

3.把麵粉、椰奶或半脫脂奶及少許鹽放於食物處理機裡，按數次按鈕直至一個黏麵糰形成。把麵糰移到一個灑了麵粉的工作平面上，把它製成一條長香腸的造型，如太黏手的話可加麵粉。把麵糰切成16件均等的份量，然後把每一件壓平或捲成圓形(約½ 厘米厚)。
Place the flour, coconut milk or semi-skimmed milk and a good pinch salt into a food processor, then pulse a few times until you have a sticky dough. Transfer to a flour-dusted work surface and shape into a long sausage, adding a little more flour if it’s too sticky. Cut into 16 equal-sized pieces, then flatten or roll each into circles (roughly ½ cm thick).

4. 把雞肉平均分配在16個圓形麵糰(每圓形約需放一茶匙滿的雞肉)，邊沿位置要留下2厘米的空位。把邊沿位置摺起，捏在一起包好。把點心球上下倒轉放。蛋糕紙輕輕塗上油，放入點心球並分開放在兩個竹籮裡。
Equally divide the chicken mixture between each of the 16 dough circles (you’ll need roughly 1 heaped teaspoon of chicken per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place the dim sum balls, upside-down in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.

5. 鑊注入2厘米厚的水，用大火。水滾時把竹籮放在鑊上，蓋好。蒸12分鐘或直至點心球變熟為止。
Place a wok on a high heat and fill with 2cm worth of boiling water. Once boiling, place the baskets on top of the wok and cover with a lid. Steam for 12 minutes or until light, fluffy and cooked through.

6. 辣椒及大葱去水，灑上芝麻籽，配以海鮮醬作為點心球的沾醬便可享用。
Drain and scatter over the spring onions and chillies, sprinkle with toasted sesame seeds and serve with a bowl of lime-spiked hoisin sauce for dipping

More about this recipe: http://www.jamieoliver.com/recipes/chicken-recipes/barbecued-chicken-dim-sum